Chicken Asparagus & Mushroom Bake

Ingredients:

butter
olive oil
2 boneless chicken breasts (cut into bite size pcs)
minced garlic
sliced mushrooms
sliced asparagus
black pepper
1 package corn bread stuffing mix
1/4 cup dry white wine (optional)
1 can reduced sodium chicken broth
1 can cream of asparagus or cream of chicken soup (undiluted)

Procedure:

Preheat oven to 350F. Heat butter and (about a tbsp each) in a skillet until butter is melted. Add chicken pieces and garlic and stir for about 3 minutes over medium-high heat. Add mushrooms, cook and stir. Add asparagus, cook and stir until asparagus is crisp-tender. Season with some pepper.

Transfer mixture into a casserole and top with stuffing mix.

Using the same skillet, add dry white wine. This is optional. Add broth and cream of asparagus and stir until well blended. Pour the broth mixture into casserole and mix well. Bake uncovered for about 30-35 minutes or until heated through and lightly browned.